This Mexican Street Corn Salad is a little creamy, a little spicy and full of flavor! It’s a salad version of the Mexican corn on the cob, so it’s easy to make and even easier to eat! The perfect side dish for Cinco de Mayo and all summer long!
- 1 tbsp butter or olive oil
- 4 cups corn, cut from the cob (about 4–5 ears)
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 2–3 tbsp lime juice
- 1/4 tsp smoked paprika (or chili powder)
- 1/4 tsp salt
- Pepper, to taste
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh chopped cilantro
- 1 jalapeno pepper, stemmed, seeded and chopped
- 1/2 cup cotija or feta cheese, crumbled
- Heat the butter or olive oil in a large pan over high heat.
- Add the corn and cook until corn is cooked and charred, about 5 minutes. Don’t stir too much or it won’t char well.
- While corn chars, combine the sour cream, mayonnaise, garlic, lime juice, paprika, salt and pepper in a large bowl.
- When the corn is done cooking, pour it into the large bowl with the mayonnaise mixture and stir together. Allow to cool for a few minutes.
- Add the onion, cilantro and jalapeno and toss to combine in the sauce.
- Garnish with cheese, additional cilantro and paprika and serve.
Keywords: mexican street corn salad